paleo friendly chocolate chip cookies (gluten + refined sugar free)
I'll start by saying, these are by no means like the really good stuff. I've never shared my secret chocolate chip cookie recipe but with one friend (Hi Katie!), but maybe if we stop eating Paleo, I'll consider sharing it ;) they're my favorite cookies... my own recipe haha. But these are Paleo friendly, super delicious and very coconutty. They're great during times of craving sugar and sweets while not eating those things, but I wouldn't say they replace the originals although so very tasty!
What You'll Need:
- 1/2 cup coconut flour
- 1/3 cup coconut sugar
- 1 tbs 100% real maple syrup
- 1/3 tsp sea salt
- 2 large eggs
- 1/4 tsp baking soda
- 1/4 tsp cornstarch
- 1/3 cup melted grassfed butter (kerrygold is fantastic)
- 1/2 tsp pure vanilla extract
- 1/2+ cup dark chocolate chips (these are great, and have no added sugar, but if you're not a fan of erythritol or stevia, you may want to either make your own or just cheat a little ;) but I loved them)
The first step is to gather all your ingredients! I've had these copper measuring spoons and cups for years (before DJ and I even got married), and it's so special to me that they've lasted so long. I hope they hold up long enough for Nora to use when she's old enough to bake with me :) I always loved baking with my mama and her KitchenAid mixer. I always wanted one like hers, and last year she and DJ surprised me with one for my birthday. So so sweet.
Anyways, while the oven is preheating, line your cookie sheet with parchment paper and melt your butter. Mix together coconut flour, coconut sugar, baking soda, cornstarch and salt. Then add the butter and mix until well blended. Add in the maple syrup, eggs, vanilla until everything is mixed together nicely and dough is sort of fluffy. And last but not least, toss in the chocolate chips.
Use a cookie scooper to make perfect little cookie dollops. When using these ingredients, it's important to shape them into the shape you want them to be, because they don't spread or rise much. They pretty much bake and keep their same shape. I put some butter or coconut oil on a spatula then flatten them down a bit.
When they're ready to get baked, be sure to put them on either the top or middle rack. You don't want the bottoms to burn! Then set your timer for 12 minutes, and take them out right away. Move them to a plate or cooling rack, and enjoy right away. They're absolutely the yummiest when fresh out of the oven, when the chocolate and centers are still gooey. Grab a cup of almond milk and enjoy!
Let me know how you like them, I'm so curious to find out how others' like them :)
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